Light and Crispy Chocolate Chip Cookies

‘Light and Crispy’ Chocolate Chip Cookies – Gluten free and low sugar

'Light and Crispy' Chocolate Chip Cookies - Gluten free and low sugar

Ingredients
*please use ALL ORGANIC INGREDIENTS if possible*
1/4 cup brown sugar
1/4 cup cane sugar
2-3 Tbsp Raw Honey
1/2 cup unsalted butter (melted)
1/3 cup virgin unrefined coconut oil (melted)
1/2 tsp unrefined sea salt
1/4 (heaping) tsp almond extract
1 tsp Braggs Apple Cider Vinegar
1 tsp baking soda (aluminum free)
1 large organic pastured egg
1 cup raw almond meal (or blanched almond flour)
1 cup organic brown rice flour
1 cup organic bittersweet chocolate chips – 70% cacao (dark chocolate)
Directions
Preheat oven to 375 degrees and lightly grease two baking sheets with coconut oil or butterWith a hand mixer beat sugars, honey, melted butter and coconut oil, vanilla, almond extract, ACV and baking soda in large stainless or glass bowl until smooth.
Add the egg. Beat together until mixed completed and smooth
Mix in flour and chocolate chips
Spoon by tablespoons onto cookie sheets 1 1/2- 2 inches apart. Bake 10-12 minutes or until golden brown
Cool before removing from cookie sheets
Makes about 2 dozen ‘light and crispy’ yummy cookies

Submited by : Paula Jacobus
WebSite : http://wholegreenandhealthy.com
Funny Story about the recipe : Well, not really funny but this is a much better and healthier version of the typical Toll House chocolate chip cookie that I made for years! Sugar and wheat flour overload always gave me a headache but I ate them anyway! This cookie is lighter, not as sweet, but sweet enough. It almost melts in your mouth and has potential for many other variations. Feeling better than ever, lowering gluten and sugar in my diet, I am more mindful of everyday food choices and hope to guide others in their desire to improve their health and their enjoyment of cooking with Whole, Green and Healthy ingredients.

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